Cranberry Ice Cream
- 1/4 Cup Water
- 1/4 tsp Salt
- 12 oz Fresh Cranberries, cleaned & sorted
- 1½ Cups Heavy Cream
- 1½ Cups Whole Milk
- 1 Cup Sugar
Cooking Instructions
- Over medium heat – cook the water, salt and cranberries for 6-7 minutes.
- Remove from heat and allow to cool for about 10 minutes.
- Puree the cranberries in a blender or food processor. (will make about 1¼ cups puree)
- Refrigerate cranberry puree for several hours or until cold.
- Mix together the cream, milk, sugar and cranberry puree.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze for at least 4-6 hours.
